- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: 10/20/2014: SERVERS MUST WASH HANDS AFTER HANDLING SOILED DISHES FROM TABLES. EMPLOYEE REMOVED SOILED DISHES FROM DINING TABLE, PLACED THEM IN THE BUS TUB, THEN WENT AND BROUGHT OUT FOOD FROM THE SERVICE WINDOW. CORRECTED DURING INSPECTION.
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: 10/20/2014: MAINTAIN IN-PLACE SANITIZER AT 50 - 100 PPM AT COOK LINE. SANITIZER TESTING BELOW 50 PPM. CORRECTED DURING INSPECTION.
Location: Cook line
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 10/20/2014: STORE WET CLOTHS IN IN-PLACE SANITIZER BUCKETS OR SOILED LINEN STORAGE WHEN NOT IN USE. WET CLOTHS LAYING ON PREP TABLE IN KITCHEN. CORRECTED DURING INSPECTION.
Location: Prep area
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 10/20/2014: COVER ALL FOOD ITEMS IN WALK-IN COOLER WHILE IN STORAGE. CURRENTLY TRAYS OF UNCOVERED FOOD PLACED IN ROLLING CART. CORRECTED DURING INSPECTION.
Location: Walk-in cooler
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: 10/20/2014: PROVIDE TEST KIT FOR MONITORING SANITIZERS IN KITCHEN.
Location: Kitchen
|
10/28/2014 | Recheck |
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: 10/20/2014: SERVERS MUST WASH HANDS AFTER HANDLING SOILED DISHES FROM TABLES. EMPLOYEE REMOVED SOILED DISHES FROM DINING TABLE, PLACED THEM IN THE BUS TUB, THEN WENT AND BROUGHT OUT FOOD FROM THE SERVICE WINDOW. CORRECTED DURING INSPECTION.
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: 10/20/2014: MAINTAIN IN-PLACE SANITIZER AT 50 - 100 PPM AT COOK LINE. SANITIZER TESTING BELOW 50 PPM. CORRECTED DURING INSPECTION.
Location: Cook line
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 10/20/2014: STORE WET CLOTHS IN IN-PLACE SANITIZER BUCKETS OR SOILED LINEN STORAGE WHEN NOT IN USE. WET CLOTHS LAYING ON PREP TABLE IN KITCHEN. CORRECTED DURING INSPECTION.
Location: Prep area
- Food storage (corrected on site)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 10/20/2014: COVER ALL FOOD ITEMS IN WALK-IN COOLER WHILE IN STORAGE. CURRENTLY TRAYS OF UNCOVERED FOOD PLACED IN ROLLING CART. CORRECTED DURING INSPECTION.
Location: Walk-in cooler
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: 10/20/2014: PROVIDE TEST KIT FOR MONITORING SANITIZERS IN KITCHEN.
Location: Kitchen
|
10/20/2014 | Routine |
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN PLACE SANITIZER CONCENTRATION TOO HIGH
Location: Wait staff area
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: PLEASE DO NOT STORE CELL PHONES ON PREP TABLES
Location: Kitchen
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: BOX OF FOOD CONTAINERS ON FLOOR IN KITCHEN. PLEASE STORE OFF FLOOR
Location: Kitchen
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
|
04/30/2014 | Recheck |
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN PLACE SANITIZER CONCENTRATION TOO HIGH
Location: Wait staff area
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: PLEASE DO NOT STORE CELL PHONES ON PREP TABLES
Location: Kitchen
- Single Service/Equipment storage (corrected on site)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: BOX OF FOOD CONTAINERS ON FLOOR IN KITCHEN. PLEASE STORE OFF FLOOR
Location: Kitchen
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
|
04/25/2014 | Routine |
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: PLEASE KEEP EMPLOYEE DRINKS OFF OF PREP TABLES, AND USE CONTAINERS WITH A LID AND A STRAW
Location: Kitchen
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN PLACE SANITIZER CONCENTRATION TOO HIGH. PLEASE TEST WITH TEST STRIPS TO MIX SANITIZER TO THE CORRECT CONCENTRATION
Location: Kitchen
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: BOX OF PRODUCE ON FLOOR IN WALK IN COOLER. PLEASE STORE ON SHELVES
Location: Walk-in cooler
|
02/07/2014 | Recheck |
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: PLEASE KEEP EMPLOYEE DRINKS OFF OF PREP TABLES, AND USE CONTAINERS WITH A LID AND A STRAW
Location: Kitchen
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN PLACE SANITIZER CONCENTRATION TOO HIGH. PLEASE TEST WITH TEST STRIPS TO MIX SANITIZER TO THE CORRECT CONCENTRATION
Location: Kitchen
- Food storage (corrected on site)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: BOX OF PRODUCE ON FLOOR IN WALK IN COOLER. PLEASE STORE ON SHELVES
Location: Walk-in cooler
|
01/30/2014 | Routine |
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: PLEASE LABEL ALL CHEMICAL SPRAY BOTTLES
Location: Kitchen
- Glove Use (Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: EMPLOYEES SHOULD NOT WIPE GLOVED HANDS ON THEIR APRONS. GLOVES NEED TO BE REMOVED AND DISCARDED WHEN THEY BECOME SOILED.
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN PLACE SANITIZER SOLUTION WAS TOO HIGH (200+ppm)
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen
Equipment: Hand sink
|
10/22/2013 | Recheck |
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: PLEASE LABEL ALL CHEMICAL SPRAY BOTTLES
Location: Kitchen
- Glove Use (Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: EMPLOYEES SHOULD NOT WIPE GLOVED HANDS ON THEIR APRONS. GLOVES NEED TO BE REMOVED AND DISCARDED WHEN THEY BECOME SOILED.
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN PLACE SANITIZER SOLUTION WAS TOO HIGH (200+ppm)
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen
Equipment: Hand sink
|
10/14/2013 | Recheck |
- Toxic labeling (corrected on site)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: PLEASE LABEL ALL CHEMICAL SPRAY BOTTLES
Location: Kitchen
- Glove Use (Critical) (corrected on site)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: EMPLOYEES SHOULD NOT WIPE GLOVED HANDS ON THEIR APRONS. GLOVES NEED TO BE REMOVED AND DISCARDED WHEN THEY BECOME SOILED.
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen
Equipment: Hand sink
|
10/01/2013 | Routine |
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: UNWRAPPED TORTILLAS STORED IN PLASTIC GROCERY BAGS. PLEASE STORE FOOD IN APPROVED CONTAINERS
Location: Kitchen
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: PLEASE STORE EMPLOYEE BEVERAGES BELOW FOOD PREP AREAS, AND MAKE SURE ALL DRINK CONTAINERS HAVE A LID AND A STRAW
Location: Kitchen
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: PLEASE REPAIR FLOOR TILES BY BACK DOOR
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: PLEASE CLEAN INTERIOR OF ICE MACHINE
Location: Kitchen
Equipment: Ice machine
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Location: Kitchen
|
07/02/2013 | Recheck |
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: UNWRAPPED TORTILLAS STORED IN PLASTIC GROCERY BAGS. PLEASE STORE FOOD IN APPROVED CONTAINERS
Location: Kitchen
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: PLEASE STORE EMPLOYEE BEVERAGES BELOW FOOD PREP AREAS, AND MAKE SURE ALL DRINK CONTAINERS HAVE A LID AND A STRAW
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: PLEASE REPAIR FLOOR TILES BY BACK DOOR
Location: Kitchen
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: PLEASE CLEAN INTERIOR OF ICE MACHINE
Location: Kitchen
Equipment: Ice machine
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Location: Kitchen
|
06/24/2013 | Routine |
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN-PLACE SANITIZER CONCENTRATION IS TOO HIGH
Location: Wait staff area
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: PLEASE CLEAN VENTILATION HOOD FILTERS
Location: Cook line
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: PLEASE DEFROST UPRIGHT FREEZER
Location: Kitchen
Equipment: Upright freezer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN:1:RACK ANDSHELVES IN DISHMACHINE AREA2: INSIDE OF UPRIGHT COOLER
Location: Dish machine area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN:1:RACK ANDSHELVES IN DISHMACHINE AREA2: INSIDE OF UPRIGHT COOLER
Location: Kitchen
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: PLEASE STORE ICE SCOOP WITH THE HANDLE UP AND OUT OF THE ICE
Location: Wait staff area
|
02/22/2013 | Recheck |
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN-PLACE SANITIZER CONCENTRATION IS TOO HIGH
Location: Wait staff area
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: PLEASE CLEAN VENTILATION HOOD FILTERS
Location: Cook line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: PLEASE DEFROST UPRIGHT FREEZER
Location: Kitchen
Equipment: Upright freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN:1:RACK ANDSHELVES IN DISHMACHINE AREA2: INSIDE OF UPRIGHT COOLER
Location: Dish machine area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN:1:RACK ANDSHELVES IN DISHMACHINE AREA2: INSIDE OF UPRIGHT COOLER
Location: Kitchen
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: PLEASE STORE ICE SCOOP WITH THE HANDLE UP AND OUT OF THE ICE
Location: Wait staff area
|
02/15/2013 | Routine |
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: PLEASE DO NOT STORE MOP BUCKETS & EQUIPMENT IN FRONT OF THE HANDSINK; KEEP THE HANDSINKS ACCESSIBLE AT ALL TIMES
Location: Kitchen
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN-PLACE SANITIZER CONCENTRATION IN WAIT-STAFF AREA WAS TOO HIGH (200+ppm)
Location: Wait staff area
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Establishment has not obtained a certified food handler since the open date (5/2011), despite repeated attempts. A test date of December 3rd has been scheduled for another attempt.
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: PLEASE DO NOT STORE EMPLOYEE DRINKS ON PREP TABLES, AND BE SURE TO USE CONTAINERS WITH A LID AND STRAW
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: PLEASE LABEL ALL BULK FOOD CONTAINERS
Location: Dry storage
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: PLEASE CLEAN FLOORS BENEATH WIRE SHELVES IN KITCHEN, DRY STORAGE AREA, AND AROUND THE WATER HEATER
Location: Kitchen
|
10/23/2012 | Recheck |
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: PLEASE DO NOT STORE MOP BUCKETS & EQUIPMENT IN FRONT OF THE HANDSINK; KEEP THE HANDSINKS ACCESSIBLE AT ALL TIMES
Location: Kitchen
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN-PLACE SANITIZER CONCENTRATION IN WAIT-STAFF AREA WAS TOO HIGH (200+ppm)
Location: Wait staff area
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Establishment has not obtained a certified food handler since the open date (5/2011), despite repeated attempts. A test date of December 3rd has been scheduled for another attempt.
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: PLEASE DO NOT STORE EMPLOYEE DRINKS ON PREP TABLES, AND BE SURE TO USE CONTAINERS WITH A LID AND STRAW
- Drying mop(s)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
- Bulk labeling
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: PLEASE LABEL ALL BULK FOOD CONTAINERS
Location: Dry storage
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: PLEASE CLEAN FLOORS BENEATH WIRE SHELVES IN KITCHEN, DRY STORAGE AREA, AND AROUND THE WATER HEATER
Location: Kitchen
|
10/16/2012 | Routine |
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: **10/1/2012: Manager had taken ServSafe exam on September 4th,2012 (provided receipt) but had not received results yet.A follow-up date has been set for October 15th, 2012. If you receive your test results before then, fax them to:(317) 221-3070attn: Marie****10/16: Combing this inspection with the next routine inspection (performed concurrently)****
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: PLEASE STORE EMPLOYEE DRINKS BELOW OR SEPARATE FROM FOOD STORAGE AND PREP AREAS
Location: Kitchen
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: PLEASE HANG OR INVERT MOPS TO DRY
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: WHEN USING AN ICE BATH TO COOL FOODS, PLEASE MAKE SURE THAT THE ICE IS LEVEL WITH THE FOOD TO PROMOTE FASTER, MORE EVEN COOLING
Location: Kitchen
|
10/16/2012 | Recheck |
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: **10/1/2012: Manager had taken ServSafe exam on September 4th,2012 (provided receipt) but had not received results yet.A follow-up date has been set for October 15th, 2012. If you receive your test results before then, fax them to:(317) 221-3070attn: Marie
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: PLEASE STORE EMPLOYEE DRINKS BELOW OR SEPARATE FROM FOOD STORAGE AND PREP AREAS
Location: Kitchen
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: PLEASE HANG OR INVERT MOPS TO DRY
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: WHEN USING AN ICE BATH TO COOL FOODS, PLEASE MAKE SURE THAT THE ICE IS LEVEL WITH THE FOOD TO PROMOTE FASTER, MORE EVEN COOLING
Location: Kitchen
|
10/01/2012 | Recheck |
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: **10/1/2012: Manager had taken ServSafe exam on September 4th,2012 (provided receipt) but had not received results yet.A follow-up date has been set for October 15th, 2012. If you receive your test results before then, fax them to:(317) 221-3070attn: Marie
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: PLEASE STORE EMPLOYEE DRINKS BELOW OR SEPARATE FROM FOOD STORAGE AND PREP AREAS
Location: Kitchen
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: PLEASE HANG OR INVERT MOPS TO DRY
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: WHEN USING AN ICE BATH TO COOL FOODS, PLEASE MAKE SURE THAT THE ICE IS LEVEL WITH THE FOOD TO PROMOTE FASTER, MORE EVEN COOLING
Location: Kitchen
|
10/01/2012 | Recheck |
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: PROVIDE A CERTIFIED FOOD HANDLER BY SEPTEMPER 30, 2012
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: PLEASE STORE EMPLOYEE DRINKS BELOW OR SEPARATE FROM FOOD STORAGE AND PREP AREAS
Location: Kitchen
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: PLEASE HANG OR INVERT MOPS TO DRY
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: WHEN USING AN ICE BATH TO COOL FOODS, PLEASE MAKE SURE THAT THE ICE IS LEVEL WITH THE FOOD TO PROMOTE FASTER, MORE EVEN COOLING
Location: Kitchen
|
08/31/2012 | Recheck |
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: PROVIDE A CERTIFIED FOOD HANDLER BY AUGUST 31, 2012
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: PLEASE STORE EMPLOYEE DRINKS BELOW OR SEPARATE FROM FOOD STORAGE AND PREP AREAS
Location: Kitchen
- Drying mop(s)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: PLEASE HANG OR INVERT MOPS TO DRY
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- Cooling methods
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: WHEN USING AN ICE BATH TO COOL FOODS, PLEASE MAKE SURE THAT THE ICE IS LEVEL WITH THE FOOD TO PROMOTE FASTER, MORE EVEN COOLING
Location: Kitchen
|
06/28/2012 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: BAGGED CHICKEN AND BEEF IN COOLER DRAWERS WAS AT 46 DEGREES F.
Location: Kitchen
Equipment: Cooler drawers
- Glove Use (Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: EMPLOYEE WIPED GLOVED HANDS ON APRON. WHEN GLOVES BECOME DIRTY, PLEASE DISCARD THEM, WASH HANDS, THEN PUT ON A NEW PAIR.
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW BEEF STORED ABOVE PRODUCE IN WALK-IN COOLER. RAW ANIMAL PRODUCTS MUST BE STORED BELOW PRODUCE
Location: Walk-in cooler
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: SANITIZER IN BUCKET IS AT TOO HIGH A CONCENTRATION
Location: Kitchen
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: AS SOON AS FOOD HANDLER CERTIFICATE IS RECEIVED, FAX A COPY TO:(317) 221-3070attn: MarieHAVE A CERTIFIED EMPLOYEE BY OR BEFORE THE NEXT ROUTINE INSPECTION.*3/29: Two employees are scheduled to take the exam on 4/16/2012
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EMPLOYEE DRINK (UNCOVERED, NO STRAW) ON STORAGE SHELF ON TOP OF FOOD PRODUCTS. PLEASE USE COVERED DRINK CONTAINERS WITH A STRAW, AND DO NOT STORE DRINKS ABOVE FOOD, FOOD CONTACT SURFACES, EQUIPMEN, OR UTENSILS
Location: Kitchen
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: PLEASE HANG OR INVERT MOPS TO DRY
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PLEASE REPAIR PAPER TOWEL DISPENSERS SO THAT TOWELS CAN BE STORED INSIDE THE DISPENSERS.
Location: Kitchen
Equipment: Hand sink
|
03/29/2012 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: BAGGED CHICKEN AND BEEF IN COOLER DRAWERS WAS AT 46 DEGREES F.
Location: Kitchen
Equipment: Cooler drawers
- Glove Use (Critical) (corrected on site)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: EMPLOYEE WIPED GLOVED HANDS ON APRON. WHEN GLOVES BECOME DIRTY, PLEASE DISCARD THEM, WASH HANDS, THEN PUT ON A NEW PAIR.
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW BEEF STORED ABOVE PRODUCE IN WALK-IN COOLER. RAW ANIMAL PRODUCTS MUST BE STORED BELOW PRODUCE
Location: Walk-in cooler
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: SANITIZER IN BUCKET IS AT TOO HIGH A CONCENTRATION
Location: Kitchen
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: ESTABLISHMENT DOES NOT HAVE CERTIFIED FOOD HANDLER. IF NECESSARY, A DIFFERENT EMPLOYEE CAN REGISTER TO TAKE THE TEST, BUT AT LEAST ONE EMPLOYEE MUST BE CERTIFIED. WITHIN A WEEK, PLEASE REGISTER FOR THE NEXT AVAILABLE TEST AND PROVIDE PROOF OF THIS (RECEIPT).AS SOON AS FOOD HANDLER CERTIFICATE IS RECEIVED, FAX A COPY TO:(317) 221-3070attn: MarieHAVE A CERTIFIED EMPLOYEE BY OR BEFORE THE NEXT ROUTINE INSPECTION.
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EMPLOYEE DRINK (UNCOVERED, NO STRAW) ON STORAGE SHELF ON TOP OF FOOD PRODUCTS. PLEASE USE COVERED DRINK CONTAINERS WITH A STRAW, AND DO NOT STORE DRINKS ABOVE FOOD, FOOD CONTACT SURFACES, EQUIPMEN, OR UTENSILS
Location: Kitchen
- Drying mop(s)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: PLEASE HANG OR INVERT MOPS TO DRY
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PLEASE REPAIR PAPER TOWEL DISPENSERS SO THAT TOWELS CAN BE STORED INSIDE THE DISPENSERS.
Location: Kitchen
Equipment: Hand sink
|
03/21/2012 | Routine |
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: 1: PHONE CHARGING ON TOP OF A STACK OF PLATES IN KITCHEN.2: EMPLOYEE COATS HANGING ON DRY STORAGE SHELF IN CONTACT WITH FOOD CONTAINERS. PLEASE STORE EMPLOYEE ITEMS SEPARATE FROM FOOD STORAGE AREAS.
Location: Kitchen
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: 1: PHONE CHARGING ON TOP OF A STACK OF PLATES IN KITCHEN.2: EMPLOYEE COATS HANGING ON DRY STORAGE SHELF IN CONTACT WITH FOOD CONTAINERS. PLEASE STORE EMPLOYEE ITEMS SEPARATE FROM FOOD STORAGE AREAS.
Location: Dry storage
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: CONTAINERS OF FOOD ON FLOOR IN WALK-IN COOLER.
Location: Walk-in cooler
|
12/01/2011 | Routine |
Restaurant representatives - add corrected or new information about Guadalajara Grill Mexican, 9918 E WASHINGTON ST, Indianapolis, IN »